Recipes / Lunch

Springtime Salmon, Asparagus, Quinoa Salad - Lunch Version

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Springtime Salmon, Asparagus, Quinoa Salad - Lunch Version

Tricia
The Cook
4 Servings
11 Ingredients
5 Comments

Mouthfuls of flaky salmon, crisp asparagus and nutty quinoa are accented by a sweet and tangy dressing in this Springtime Salmon, Asparagus, Quinoa Salad. These light and lively flavors are but a prelude to the days of picnicking weather to come.

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4 Servings
11 Ingredients
5 Comments

Ingredients

  • ¾ pounds Salmon Fillet
  • 1 tablespoon Olive Oil #1
  • ¼ teaspoons Kosher Salt #1
  • ¼ teaspoons Black Pepper
  • 1 ¾ cups dice Asparagus
  • 4 cups rinse, drain, and cook Quinoa
  • 1 cup dice Onion, Red
  • ¼ cups Honey
  • ¼ cups Apple Cider Vinegar
  • ½ teaspoons Kosher Salt #2
  • ¼ cups Olive Oil #2

Containers

Supplies

  • Foils
  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare salmon by placing on a foil lined baking sheet. Drizzle with olive oil #1, salt #1, and black pepper.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare salmon by placing on a foil lined baking sheet. Drizzle with olive oil #1, salt #1, and black pepper.
  2. Bake at 400F for 20-25 minutes.
  3. Remove from oven and using two forks, break fish up into two pieces.
  4. Meanwhile, bring a pot of salted water to a boil.
  5. Add asparagus and cook for 2-3 minutes. Asparagus should still be crisp.
  6. Remove asparagus from pan and place in a bowl of ice water to stop the cooking process. Drain and set aside.
  7. In a bowl, combine honey, apple cider vinegar, kosher salt #2, and olive oil #2.
  8. Toss asparagus, quinoa, salmon, red onion, and dressing. Toss to coat.

Categories

dairy-free, gluten-free, gluten-free-dairy-free, winter, spring, summer, fall, real-food, egg-free, soy-free, shellfish-free

Categories

dairy-free, gluten-free, gluten-free-dairy-free, winter, spring, summer, fall, real-food, egg-free, soy-free, shellfish-free

5 Comments

Join the discussion

  2. I thought salmon was high histamine–unless it’s flash frozen at sea? I didn’t notice any mention of this. Is the information I have incorrect?

    thank you

    Reply

  3. This is absolutely delicious! I found that it had plenty of flavor without the dressing which helped lower the sugar and calorie content. It is by far my favorite lunch recipe. Thank you

    Reply